This is instant dosa prepared with wheat flour and rice flour and the batter doesn’t need any fermentation. Grated carrot and other spices are added to the dosa batter and is then poured onto hot pan and roasted till dosa turns golden brown. Serve wheat dosa with any pickle or chutney or with sambar.
Makes: around 8 Wheat and Rice Flour Dosa.
Wheat Flour 1/4 Cup
Rice Flour 1/4 Cup
Carrot 2 Tbsps (Grated)
Cumin Seeds 1/4 tsp
Green Chiles 1 – 2
Cilantro few Sprigs
Salt to taste
Oil as Required
Method of preparation:
Remove stems, wash and finely chop the green chiles.
Wash and finely chop cilantro leaves.
Peel, remove ends, wash and grate the carrot.
In a mixing bowl, mix together wheat flour, rice flour, grated carrot, green chiles, cumin seeds, chopped cilantro and salt.
Add enough water to make it somewhat thin batter.
Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of wheat dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 5 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining wheat dosa batter.
Serve wheat dosa with sambar or with any chutney of your choice.
Notes: Make sure wheat dosa is cooked well and turned brown before turning on other side.
Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust the batter accordingly with water.
Variations: You can also add finely chopped onion or chopped nuts like cashews to the wheat dosa batter.
Other Names: Wheat and Rice Flour Dosa, Godhuma Dosa.